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Perfectly seared chicken thigh teriyaki pieces coated in a sticky, amber glaze, served over white rice.

Teriyaki Chicken

This recipe utilizes the Two-Stage Sauce System, separating the marinade from the glaze to ensure a deep, savory sear and a translucent, amber glaze without any bitterness caused by burning sugar.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 550 kcal

Equipment

  • medium bowl
  • Separate bowl
  • Large skillet (preferably stainless steel or cast iron)
  • Whisk
  • silicone spatula

Ingredients
  

Chicken & Prep Components

  • 1.5 lbs boneless skinless chicken thighs or breasts, whole or cut into 1-inch cubes ((see note))
  • 1 tablespoon olive oil

Two-Stage Sauce (Marinade & Glaze Base)

  • 1/4 cup low-sodium soy sauce Use low-sodium for better control over final salinity.
  • 1/4 cup brown sugar honey can be substituted
  • 1/4 cup water
  • 1 tablespoon rice vinegar apple cider vinegar can be substituted
  • 1 clove garlic minced
  • 1/2 teaspoon sesame oil optional but gives it great flavor
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground ginger

Garnish & Serving

  • sliced green onions for serving
  • cooked rice for serving

Instructions
 

Preparation and Sauce Division

  • Trim the chicken thighs of any visible fat. Keep whole but pounded thin or cut into 1-inch cubes. See note.
  • In a medium bowl, add the soy sauce, sugar, water, vinegar, garlic, sesame oil, salt, pepper, and ginger in a bowl. Whisk together.
  • Transfer half of the mixture to a separate bowl for the finishing glaze/reserved sauce.
  • Add the chicken to the remaining mixture (the marinade) and turn to coat. Marinade in the fridge for 15 minutes or up to 24 hours.

Searing the Chicken

  • In a large skillet, add the olive oil and heat over medium heat. Monitor acoustic feedback: a steady, high-pitched sizzle is ideal.
  • Remove the chicken from the marinade, wiping off as much marinade residue as you can. Do not crowd the pan.
  • Cook the chicken for 4 to 6 minutes per side over medium heat or until chicken has reached 165 degrees F and is no longer pink, focusing on achieving the Maillard reaction (browning).
  • If the marinade residue left in the pan starts to get dark, add a little water to deglaze the pan so it does not burn, repeating if necessary.

Final Glazing and Serving

  • Add the reserved marinade (the finishing glaze) to the pan and cook with the chicken for about 30 seconds to one minute until the mixture thickens and becomes tacky. Make sure not to heat too high or it will burn; it will get bubbly but should not cook until super thick.
  • Use a silicone spatula to scrape the bottom of the pan to incorporate all the caramelized chicken juices into the glaze.
  • Add salt and pepper to taste.
  • Slice chicken if left whole on a cutting board. Serve over rice and garnish with green onions.
  • Store leftovers in an airtight container.

Notes

The ideal marination time is 15 minutes minimum for surface flavor absorption, but up to 24 hours for maximum penetration and tenderness. For best results with leftovers, reheat in a small skillet over low heat with a teaspoon of water added to loosen the glaze. For a Fall Twist, add 1/2 tsp dried star anise to the initial marinade.

Nutrition

Calories: 550kcalCarbohydrates: 50gProtein: 40gFat: 15g
Keyword chicken thigh, quick dinner, teriyaki sauce, two-stage sauce
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